DUCK SOUP

January 27, 2018

Remember Francois’ duck-in-a-bag post from several days ago? (recipe link here in case you missed it) WELL!….I stripped that baby of it’s meat, then plopped the carcass, seasonings and veggies into my slow cooker and boiled the bejesus out of it for 18 hours. Then I carefully pulled the remains of juicy bits of meat from the bones. It’s surprising what I harvested…enough meat for 2 more meals and 8 cups of bone broth. Frugal little Galley Kat!

So for today’s post I have an easy Asian inspired little soup for you. Duck meat and broth can easily be replaced with chicken if you wish.

A hint of sesame and subtle bite of ginger root. Delicate slivers of nappa cabbage and bamboo shoots. Juicy slithering strands of Asian noodles. And a final squeeze of fresh lime. Pure yum!